Chef Jesse Vergen, Top Chef Canada Finalist

There’s nothing typical about the cuisine at Saint John Ale House. Chef Jesse Vergen has made it his life’s passion to bring the fresh flavours of New Brunswick to the forefront of the local dining scene and he’s doing it one dish at a time at this popular port city gastropub. Chef Jesse has made his mark by utilizing New Brunswick’s untapped bounty of small farms and fishermen, and his inventive menus at Saint John Ale House are perfectly accented by locally sourced produce, meats and fish. From the giant Bay of Fundy lobster roll featured on Food Network’s You Gotta Eat Here! to the salad greens fresh from his own garden, the progressive pub food at Saint John Ale House is best enjoyed with a seat on the waterfront patio and cold pint of New Brunswick craft beer!

Chef Jesse Vergen

Fire-Grilled Clams with Cucumber-Drawn Butter

There’s nothing quite like a bucket of fresh clams to get in the Maritime spirit. Chef Jesse suggests using a large, coarse salt as a base for the clams to sit on, and, to make it really tasty, preparing the recipe over a driftwood fire on a sandy beach.

Serves 4

12 large Bay of Fundy soft-shell clams, purged (cleaned of sand)

2 tbsp. (30 ml) English cucumber brunoise (small dice)

3 tbsp. (45 ml) melted butter

1 tsp. (5ml) fresh lemon juice

Sea salt and cracked pepper to taste

Cucumber-Drawn Butter
Cut English cucumber into a fine dice and chill. Place melted butter in a small bowl. Add chilled cucumber to butter; season with salt, pepper, and lemon juice. Swirl to emulsify.

Clams
Heat grill to high heat; place clams directly on the grill. Cook until they pop open, about 4 to 5 minutes, and place on a plate. Remove the skin from the foot along with any unwanted bits. Divide “drawn” butter over the tops of the clams and serve.